Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Rhubarb Crunch Cake

This cake recipe comes from my friend Jan.
It's a moist dessert cake with a crunchy topping 
and is one of the first things I make with rhubarb each spring.
It is similar to Lovella's Rhubarb Coffee Cake but is different enough to merrit its own post.
  • 3 cups rhubarb cut into 1/2 inch pieces
  • 1 small package strawberry jello
  • 1 cup butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar
  • 2 tablespoon white sugar
  • 1  teaspoon cinnamon
  • 1/2 cup chopped pecans
  1. In a medium bowl, mix rhubarb with jello powder. Set aside.
  2. Mix topping ingredients in another bowl. Set aside.
  3. In large mixer bowl, combine butter and sugar until fluffy.
  4. Add eggs one at a time, beating well.
  5. Add half of flour with salt, baking soda and baking powder. Mix well.
  6. Add sour cream and mix again.
  7. Add remaining flour and mix just until blended.
  8. Spread 1/2 of cake batter into greased 9x13 inch pan.*
  9. Spoon rhubarb over cake batter (use a slotted spoon)
  10. Sprinkle 1/2 of topping mixture evenly over rhubarb.
  11. Drop remaining cake batter in spoonfuls over rhubarb/sugar filling and spread evenly so that all of the rhubarb is covered.
  12. Sprinkle the remaining topping over cake batter.
  13. Bake at 350 degrees for about 35 minutes. Cake should be firm and nicely browned. Do not underbake.
  14. Serve warm or cold. Store leftover cake in refrigerator.
*tip - if using an aluminum pan, line pan with parchment paper to avoid having the rhubarb discolour the pan.


  1. i can taste it already......hmmmm.

  2. oh, you west coast girls must have abundant rhubarb already. Here in Saskatchewan I have nice healthy small green leaves, but the stalks will be ready in a couple of weeks. I will remember this recipe for later in May. The cake looks delicious!

  3. I'm thinking we should have planned a rhubarb tasting party with all your varied recipes...maybe next year. I'll bring the coffee!

  4. ah another yummy rceipe for rhubarb

  5. This loos delicious.Great for spring.

  6. Thank you for posting all these wonderful rhubarb recipes! I was having trouble coming up with ways to use ours up. I made the rhubarb and custart tart last night and even adapted it for a diabetic - wonderful! Thanks again. :)

  7. I love the rhubarb recipes! Thanks! My hubby loves rhubarb and strawberries! ♥

  8. A great combo..rhubarb and the crunch:)

  9. I grew up having a HUGE rhubarb patch on our farm and we always made the same recipes over and over... I thought there was only so much you could do with rhubarb... THANKS so much for the variety!

  10. Can you pass some over here?
    With some whipped cream on it, please? Sometimes I wish I had more excuses to bake.

  11. Love that rhubarb cake recipe...and have made it often.

  12. Made this last night and it was wonderful! thank you

  13. That looks SO SO good. I want a piece right now. But why does everything that is SO good have to be SO packed with cholesterol. Just SO not fair! But once a year can't hurt, can it??

  14. This is going in the oven right now. Got some rhubarb and this recipe from a coworker. The family will surely enjoy it, no doubt.

    1. This was enjoyed so much that within a few days it was all gone. I just redid the recipe with the leftover rhubarb I had. I will be freezing this one so we can eat it at a later time. Thank you.


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